TEXAS ROADHOUSE SMOTHERED CHICKEN WITH JACK CHEESE

Smothered Chicken with Creamy Mushroom Sauce & Monterey Jack Cheese

Tender chicken breasts, rich mushroom sauce, and gooey melted cheese—this dish is comfort food at its finest.

If you’re in the mood for a warm, satisfying meal packed with flavor, this smothered chicken hits the spot. Juicy chicken is pan-seared, covered in a creamy mushroom sauce, and finished with a generous layer of Monterey Jack cheese. Inspired by the cozy, homestyle taste of Texas Roadhouse, it’s ideal for busy weeknights or cozy family dinners.

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🧾 What You’ll Need

For the Chicken

Ingredient	Amount
Chicken breasts (boneless, skinless)	4
Salt and black pepper	To taste
Garlic powder	1 tsp
Onion powder	1 tsp
Olive oil or butter	2 tbsp
All-purpose flour (optional)	¼ cup

For the Mushroom Sauce

Ingredient	Amount
Unsalted butter	2 tbsp
Mushrooms, sliced	8 oz
Small onion, finely diced	1
Garlic cloves, minced	2
All-purpose flour	2 tbsp
Chicken broth	1½ cups
Heavy cream or half-and-half	½ cup
Worcestershire sauce	1 tsp
Smoked paprika (optional)	1 tsp
Salt and black pepper	To taste

For the Topping

Ingredient	Amount
Monterey Jack cheese, shredded	1½ cups
Fresh parsley, chopped (optional)	For garnish

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👩‍🍳 How to Make It

1. Preheat the Oven

Set your oven to 375°F (190°C).
Grease a baking dish or an oven-proof skillet lightly.

2. Season the Chicken

Pat the chicken dry using paper towels.
Season both sides with salt, pepper, garlic powder, and onion powder.
Optional: Lightly coat with flour for a nice seared crust.

3. Sear the Chicken

Heat olive oil or butter in a skillet over medium-high heat.
Sear the chicken for 3–4 minutes per side until golden brown. Remove and set aside.

4. Prepare the Mushroom Sauce

In the same skillet, melt butter over medium heat.
Add mushrooms and chopped onion, cooking for 5–7 minutes until soft and browned.
Add minced garlic and sauté for 1 minute.
Sprinkle in flour and stir to make a roux.
Slowly whisk in the broth, then stir in cream, Worcestershire, paprika, salt, and pepper.
Simmer for about 5 minutes, or until thickened.

5. Assemble and Bake

Place the seared chicken back into the skillet, nestling it into the sauce.
Top evenly with shredded Monterey Jack cheese.
Bake uncovered for 15–20 minutes, or until the chicken is cooked through (165°F / 74°C) and cheese is melted and bubbly.

6. Finish and Serve

Let rest for 5 minutes before serving.
Sprinkle with chopped parsley, if using.
Enjoy warm with mashed potatoes, roasted vegetables, or a slice of crusty bread.